White Gazpacho with Grapes and Toasted Almonds

Ingredients

2 large English cucumbers (or 3 large regular cucumbers), peeled and roughly chopped

3 slices white bread, crusts removed

1/2 cup warm water

3 cloves garlic

6 scallions, whites only, divided

1/4 cup white wine vinegar or Sherry vinegar, plus more, to taste

1 teaspoon lemon juice, plus more to taste

1/4 cup plus 4 teaspoons slivered almonds, lightly toasted, divided

1/2 teaspoon salt, plus more, to taste

3 tablespoons olive oil

1/2 cup green grapes, halved

Directions

Set aside 1 cup of chopped cucumber for a garnish. Soak the bread in water until soft, about 2 minutes. Place soaked bread, the rest of the cucumber, garlic, 3 of the scallions, vinegar, lemon juice, 1/4 cup of the almonds, salt and 3 tablespoons of olive oil in the bowl of a food processor and process until cucumbers are completely blended and liquid and almonds are almost completely invisible, about 1 to 2 minutes. Season with additional salt and vinegar, if desired.